Questions around slower, normally lower temperature cooking methods. Covers preparations, techniques, risks, advantages and equipment.
0
votes
1answer
39 views
How long to store slow-cooked chicken in liquid in fridge?
I cooked some chicken in the slow cooker and stored the leftovers in the fridge. I put it all into a sealed tupperware container, but I put the chicken in with the liquid.
It just occurred to me that ...
3
votes
3answers
111 views
How do I cook large quantities of Boston pork butt?
I am cooking approximately 30 lbs of boston butt pork roast. (one roast is a little over 15 lbs and the other is a little over 16 lbs) Should I cook the roasts together in one big roaster at about ...
0
votes
0answers
57 views
How did I spoil my goulash? - acrid stench
I've made my goulash, following a recipe involving browned beef, canned tomatoes (including the liquid), fried onion, garlic, paprika, chillies, bay leaf, allspice and salt. Meat and onion browned in ...
2
votes
2answers
143 views
“Dry” foods from slow cooker
I know the basic usage of slow cooker is for stews, soups, pot roasts and various other foods that have high water content - essentially, simmered in some kind of sauce, which then is part of the ...
2
votes
1answer
84 views
Brown Rice vs White Rice in Stuffed Pepper
I often make a stuffed pepper in my crock pot stuffed with a ground meat and rice mixture. For liquid, I pour some tomato juice into the pepper. I used to make it with white rice, and it worked ...
2
votes
3answers
464 views
How should chuck roast be grilled to maximize tenderness?
Forgive me if this question has been asked before, I did a search and did not find it.
I have cut up a chuck roast into steak slices (relatively thin, maybe half an inch), tenderized it and marinated ...
2
votes
2answers
95 views
Brining…at high temp?
I read that brining makes meat moister by causing protein cells to absorb water from the brine via osmosis (Wikipedia) So I thought, hmm, why not kill 2 birds with 1 stone: brine + slow-cook ...
3
votes
4answers
16k views
Do slow cookers require liquid to operate?
I have a Butterball turkey breast roast that I'd like to cook tomorrow, and I'm planning to do it in my slow cooker.
The recipe as provided online is the same one that is on the turkey packaging:
...
6
votes
5answers
37k views
Can I put frozen meat in a slow cooker?
I was wondering if I can put meat directly from the freezer into a slow-cooker. I want to be able to put chicken in the slow-cooker without having to let it defrost for a whole day in the fridge.
It ...
2
votes
2answers
1k views
Am I slow cooking chicken correctly?
I tried to slow cook chicken today using the hob on my gas cooker. I started on a very very low heat and just left it for an hour and noticed it was doing a good job of absorbing flavours in the ...
3
votes
1answer
349 views
Pulled Pork (with leg)
I have always made pulled pork with the shoulder, but this time I want to make it with the leg of pork.
Will turn out dry, does it need less cooking time?
3
votes
3answers
1k views
slow cooker / crock pot temperature confusion (everything boils)
On a whole I'd like someone to explain how slow cooker / crock pot recipes are
supposed to work?
I mean they tell you to cook xxx all day on high, or yyy for 6 hours on high
then switch to low, etc, ...
1
vote
1answer
1k views
What temperature should a crock pot slow cooker cook at?
I have a crock pot that will generate a low boil on the "Low" setting and dries out anything that is cooked for a long period. I'm wondering if the temperature regulator is too high, but I can't know ...
7
votes
1answer
1k views
Do canned kidney beans contain Toxins?
I'm attempting my first slow-cook today but, of course right after I started it, I read that there's some nasty chemical in uncooked kidney and cannellini beans that can cause vomiting. And apparently ...
2
votes
2answers
300 views
Defrosting approx 3.5kg of pork, and then cooking more than once?
I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got around 20 coming to eat on Saturday for a ...
5
votes
2answers
270 views
How can I use a “cook for 3-4 hours” slow cooker recipe when I'm away for 8+ hours?
I've run across several slow cooker recipes that call for a slow-cooker time of 3 - 4 hours on low heat. I'd love to use these, but on work days I'm out of the house for at least 8 hours. What can I ...
12
votes
4answers
16k views
How long should I cook pork for (at 100° C)?
I have a pork shoulder in the over right now at 100° C (212° F). I was planning on roasting it for 7 hours, will this be long enough to cook it safely?
I saw the FDA chart about minimum internal ...
3
votes
2answers
236 views
Can onion based recipes such as bolognese be cooked in slow cooker?
Slow cookers seem like an easy way to cook a meal if you are prepared to wait the 8 hours or so for the meal to cook.
Can you simply put all the ingredients, including onion, for something like ...
-1
votes
1answer
123 views
Slow cooked lamb [closed]
I have accidentely put a whole leg of lamb in slow cooker and turned to warm. It took 6 hours until I noticed.
Is it safe to eat if I either cook on high or put in preheated oven?
6
votes
2answers
186 views
Stuffed pumpkin on a burner
I have been asked to make a main for a potluck this Halloween and I thought I would be "clever" and bake a lamb stew in a pumpkin. I plan to hollow out the pumpkin and add meat, veg, spices, etc. and ...
3
votes
1answer
98 views
Slow Cooker & Fat - Blend it back in?
I have a layer of grease on the top of my slow cooker. The recipie is a sausage & bean hotpot with smoked paprika and red wine. My issue is that I added a little too much liquid and now the fat ...
10
votes
8answers
3k views
What is slow cooking and what it is good for?
I've read several question about slow cooking, but I don't know what is it and what it's good for. Can someone explain it? Thank you!
7
votes
2answers
679 views
When is Slow Cooking done - time vs temperature of meat
I have read that slow cookers manufactured recently (not sure what time period that actually means) rise to their cooking temperature faster because of FDA concerns of keeping a food at a dangerous ...
3
votes
2answers
3k views
Slow cooker- can I turn up the heat
I am cooking French dip, using a chuck roast. And I ended up having to substitute a recipe (I didn't have a can of soup so I improvised). It took a bit longer than I thought and now dinner won't be ...
5
votes
2answers
371 views
What's the name of this slow cooking technique?
I just discovered the joy of slow cooking meat, separating the juice, then boiling it to a reduction, then simmering the meat in its own concentrated juices (with some other tasty ingredients added).
...
0
votes
2answers
2k views
How long should I slow roast a large (7.5lb/3.5kg) chicken for?
This Moroccan Slow Roasted Chicken with Preserved Lemon and Olives
recipe suggests to cook a regular sized chicken for 3 hours at 325° F (160° C).
I have a largish chicken (7.5lb/3.5kg) that I want ...
2
votes
2answers
1k views
Is slow cooking for 24+ hours safe?
I've been cooking a 15 lb (7 Kg) pork shoulder for 24 hours, and the temperature has been around 140°F (60°C) for both meat and liquid. I didn't realize the temp was so low until just now when I stuck ...
8
votes
4answers
4k views
Why is there a watery run-off after cooking my bolognese?
It's a fairly standard recipe with passata and wine, simmering on a low heat for a couple of hours. After stirring and putting the bolognese onto the pasta, after a couple of minutes the sauce ...
2
votes
2answers
215 views
How can I filter out unwanted particles in my chicken broth?
I often like to cook an entire chicken in water in a crockpot. After the chicken is done cooking, I remove all the meat and then throw the bones & organs back in, pour some extra water in, and let ...
4
votes
4answers
4k views
Stew in the oven or on the stove, does it make a difference?
What is the advantage (if any) of finalizing a stew or other slow-cooked meals in the oven instead of on a hob?
A lot of recipes tells you to set the pot in the oven to cook for x hours after the ...
10
votes
5answers
5k views
If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first?
This is for chili in a slow cooker and I'll be using red beans of some kind--kidney I suppose. I know I need to soak them, but do they need to be pre-cooked too?
20
votes
11answers
23k views
Slow cooking without a slow cooker
I frequently hear people telling me about how wonderful their slow cookers (AKA "crock pot") are. In many cases they're right - meat that tends to come out tough in normal cooking comes out very ...
7
votes
3answers
819 views
How to stop oatmeal from sticking to the sides of my slow cooker?
When I cook oatmeal, I usually do steel-cut oats in the slow-cooker overnight.
They are tasty, etc., but invariably there is a layer of oats stuck/burned on to the side walls of the ceramic ...
-2
votes
1answer
542 views
Converting to a 2 quart slow cooker
I have a 2 quart slow cooker (crock pot) and I am cooking for two. Do I just half the ingredients called for in a 8 qt. recipe?
2
votes
7answers
4k views
Sous vide without plastic bags?
I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believe that at high temperatures, chemicals ...
5
votes
2answers
664 views
How should I choose a BBQ sauce for root-beer-braised pulled pork?
I made some pulled pork using this slow-cooker recipe a few weeks ago. Ingredients include:
1 (2 lbs) pork shoulder
1 (12 fl oz) can or bottle root beer
1 (18 oz) bottle "your favorite barbecue ...
5
votes
2answers
499 views
Do I need to adjust slow cooker recipes for high altitude?
I live at a high altitude and love to use my slow cooker, but I don't think the meals are coming out as expected when I follow the recipes. Do I need to adjust the recipes for high altitudes?
3
votes
1answer
552 views
How can I save my curry - it's way too oily!
I cooked a chicken curry in the slowcooker last night, I came down this morning and its way too oily. I think because of this the coconut milk has separated a little too.
Any way I can save this, ...
0
votes
1answer
423 views
What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?
1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't dry out while In slow cooking I believe ...
1
vote
3answers
302 views
Will changing the setting on my Crock Pot reset the timer?
If I have a Crock Pot "Smart Pot" set to "High" (or 4 hours) and then I change the setting to "Low" or 10 hours, does the time start over or will it just cook for 10 hours from the time I changed it?
...
3
votes
2answers
3k views
Crockpot recipe when converting temperature from low to high?
I have a crockpot recipe for burritos, located here, that I really want to make. It says to cook the mixture on low heat for 6-10 hours but that is too long/short. I really want to convert the recipe ...
11
votes
2answers
2k views
Is it ok to leave a slow cooker unattended?
Is it safe to leave a slow cooker (Crock-Pot) on unattended (for example, while you're at work and no one is home)? Or is that a fire hazard?
2
votes
5answers
2k views
Looking for a rice cooker, steamer, deep fryer, slow cooker combo that can cook rice and steam at the same time
I know this is slightly crazy, but I am a minimalist.
I try to get by on as little "stuff" as possible.
Basically I want a rice cooker that can steam my vegetables and chicken for a meal all at the ...
12
votes
2answers
2k views
Converting oven recipe to slow cooker
I have a casserole recipe that I generally cook in the oven. I'd like to try it in my slow cooker for several reasons: convenience, timing, opening up the oven for another dish. Is there a general ...
4
votes
2answers
2k views
What is the best cut of beef to use for stews?
What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
1
vote
1answer
947 views
How to properly prepare a beef escalope (from the topside)?
I've read a number of recipes that call for different cooking times, so I'm a bit baffled.
Normally, the escalopes are cuts from the topside (that's the bottom) of a cow. These are then hammered with ...
-1
votes
2answers
242 views
Should I continue to cook Chicken which has only started to cook briefly then cooled by mistake
I started to cook chicken casserole in the slow cooker, for about 20 minutes on high so that I could then turn it down to low and leave cooking. However, I accidently turned the slow cooker off and so ...
0
votes
2answers
3k views
Used warm setting by accident
I put some uncooked stew meat and veggies on this morning and left for 5 hours. When I came home I realized it was only set on warm. Is my meat safe to eat? I have now put it on the stove to cook.
2
votes
2answers
160 views
Cooking with a crock pot - temp
I'm thinking about getting a slow cooker, so I was checking out some recipes. Many say something along the lines of:
Cook Time
4 - 5 hours on LOW
2 - 2.5 hours on HIGH
Slow Cooker
4 - 4.5 Quarts
6 - ...
11
votes
4answers
2k views
To sear or not to sear - slow cooking beef dishes
I want to make beef goulash in my slow cooker (first time). The instructions call for adding the beef as is. Something in my gut (rightly or wrongly) tells me to sear it first. Will it turn out ...
